Anticuchos: Map

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Peruvian anticuchos

Anticuchos (singular anticucho,
Quechua for Cut Stew Meat)
are popular and inexpensive dishes in Andean states consisting of small pieces of
grilled skewered meat.Anticuchos can be readily found on
streetcarts and street food stalls (anticucheras). The
meat may be marinated in vinegar and
spices (such as cumin,
aji pepper and garlic), and while anticuchos can be made of any type
of meat, the most popular are made of beef heart (anticuchos de
corazon). Anticuchos often come with a boiled potato on the
end of the skewer.

Originates in the countries of South America formerly included in
the Inca Empire and later in the Viceroyalty of Peru and is
considered one of the most popular and typical in some countries of
this continent, particularly in Chilean cuisine, Peruvian cuisine,
in addition to the Bolivian . In Peru it is a tradition from
colonial times and is linked to the procession of Señor de los
Milagros.

Anticuchos can be traced as far back as the 16th century, when they
were first encountered by the Spanish
conquistadors. It was at this time that European ingredients
such as garlic were added. It was a popular
dish among the inhabitants of the Inca
Empire, and it is currently popular throughout most South American countries. Its greatest
popularity, however, remains in Peru and Bolivia.
Americanized versions of anticuchos are sometimes made of non-organ
meats.

According to the text file from the National Library in Lima
(Peru), it is believed that the term comes from the quechua
antikuchu (anti: Andes and kuchu: 'court') or anti-uchu (uchu
'porridge, mix').Anticuchos texts can be tracked in Spanish of the
sixteenth century, when the conquistadores arrived in the Spanish
Peru. At that time were added to anticuchos European ingredients
such as beef and beef (which would replace the call or used at the
time of the Inca empire) and the garlic. In this regard, the writer
Erika Fetzer mentions that according to tradition, originally
anticuchos were prepared with meat and flame to reach the Spanish
strung sticks as skewers.The Spaniards also brought enslaved
blacks, which were established in Lima and the coast of southern
chico de la ciudad de los reyes of the Viceroyalty of Peru. They
adopted this dish (or adapted from that eaten in Africa).In those
days the Spanish dismissed all kinds of offal and they were as food
for slaves. They must present the recipe that was born with the
need for an attractive dish, good appearance and flavor,
specifically used the heart of the res. In Peru, it continues the
tradition, the name and the ingredients.The traditional Peruvian
Ricardo Palma in Lima speeches describing their Tradiciones
Peruanas published in 1833, mentioning the sale of anticuchos at 3
in the afternoon.

Anticuchos in Chile

In Chile, the traditional anticuchos is made with beef chunks of
about 5x5 cm and onions in an iron intercalated strung about
40 cm long and 3 x 3 mm, roasted, accompanied with a 1 /
4 bread marraqueta at the tip of the iron.The common anticuchos is
prepared, usually with different types of beef and to a lesser
extent with chicken, usually cut into pieces of 2 x 2 cm,
strung on a iron of no more than 30 cm long, which, strung
intercalated pieces of sausage, Viennese and vegetables such as
onions, bell peppers, carrots and mushrooms, just like cooking meat
on a barbecue (asado).Usually they're seasoned with salt to taste
and thick and sometimes with vinegar or lemon juice.Popularly
dressing with a sauce made from garlic, onion and cilantro chopped,
vinegar, lemon juice and beer, the sauce is spread on anticuchos
with a bunch of parsley.Anticuchos are, usually, not the main
course of a meal, but instead an accompaniment to grilled meats
along with other side dishes such as; choripanes, potatoes,
sausages and saldas.Variants smaller strung on sticks of wood of
15 cm or less are called "skewers of meat."Anticuchos are part
of a group called traditional Chilean cuisine. The greatest
consumption focuses on in September, during the celebration of
Fiestas Patrias (Indepence day) in fondas and BBQ's.

On June 27 of 2004, Quilicura owned by Carmen Larenas Whipple,
councilor, and Prevents Foundation, cooked the Anticuchos
(prescription Chilean) world's largest, with more than 200 meters
long, using 400 kg of meat and 5000 slices of onion and
pepper, as a mark and keep this tradition folk.